Beetroot is very rich in iron and helps to build up haemoglobin, therefore great for anemic patients. It also aids digestion.
Ingredients
- 500 g (17 oz) beetroot
- 250 ml (8 fl oz) water
- salt to taste
Ingredients for ground paste
- ¾ cup coconut, grated
- 1 cm (½ in) piece cinnamon
- 1 red chilli
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- 4 black peppercorns
- ¼ tsp cumin-seeds
- 1 clove
Tempering
- 1 Tbs oil
- ½ tsp black mustard seeds
- 1 pinch asafetida
How to Make It
- Wash and chop the beetroot into small pieces. Set aside.
- Grind the eight ingredients listed to a fine paste with a little water. Set aside.
- Prepare the tempering by heating the oil over tow heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the asafetida.
- Add the beetroot and fry for a few seconds. Add the ground paste and salt to taste. Mix well. Add the water, cover with the lid and cook for 10 minutes or until the beetroot has become tender.
- When it is ready, transfer to a serving bowl.
